Unfortunately, I’ve never seen fruit on this banana yucca in UBC Botanical Garden, so I can’t give an account of the taste.
Yucca baccata is native to the southwestern USA and adjacent Chihuahua, Mexico. Yucca contains approximately 50 species, most of which have dry and hard capsules as fruits. Yucca baccata is an exception, developing a soft, fleshy fruit. The fruit can be eaten raw (it is slightly sweet), but roasting the fruit will break down the starches in the fruit and significantly increase the sugar content (much like sweet potatoes). For a photograph of the fruit (and flowers), see the USDA Forest Service’s page on Yucca baccata. The USDA site also discusses the traditional methods of processing the fruit by the indigenous peoples of the region. The Forest Service also provides a different factsheet about Yucca baccata, going into detail about the ecological requirements and associated species.
Today’s photographs were taken today (!). I’m learning how to use a new camera; it’s lightweight, portable, and doesn’t require me to tote a camera bag back and forth between home and work. The black and white images are part of experimenting with it.